Raw Snickers Bar

Here’s a healthy take on the classic Snickers bar, my go-to choice with a box of Celebrations.

OK, it’s not a replica, but dare I say I think I prefer my own? A perfect consistency, filled with plant-based ingredients, and melt just enough by your last bite, that you get to lick your fingers afterwards, if you’re into that.

These bars are so easy to make: two steps with a food processor and one step in a pan, then hey presto… you’re nearly there! Just a few hours in the freezer and that’s it, no cooking! You’ve got a coco-nutty base topped, followed by a gooey peanut butter and date caramel and finished with a shiny chocolate ganache.

If I haven’t convinced you enough already, not only are these bars delicious, and plant based, they’re also free of refined sugar, soy-free and gluten-free – happy days 🙂

RAW SNICKERS BARS

Prep Time: 25 minutes

Total Time: 25 minutes (plus freezing time)

A raw yet decedent treat, with a crunch, nutty base, a gooey caramel middle and a chocolate and coconut finish. A perfect replacement for the real thing, without the added guilt and junk.

Author: Goodness Grace

Recipe Type: Dessert, Snack

Dietary Info: vegan, gluten-free, soy-free, no added sugar

Ingredients:

For the base layer

1/2 cup gluten-free rolled oats

1/2 cup cashews

1/2 cup almonds

1/2 cup shredded coconut

1/4 cup maple syrup

2 tbsp smooth peanut butter

pinch of sea salt

For the caramel layer

1 cup Medjool dates, soaked in hot water for 20/30 minutes. Can be un-pitted easier being soaked.

1 tbsp peanut butter

1/2 tbsp maple syrup

1/2 tsp vanilla extract

pinch of sea salt

For the chocolate layer

1/4 cup creamed coconut (the top layer of a can of unshaken coconut milk also works)

6 tbsp raw cacao powder or cocoa powder

2 tbsp maple syrup

Instructions:

For the coco-nutty base

In a food processor, blend the oats, cashews, almonds, coconut, and salt until ingredients form a flour-like consistency.

Add in maple syrup and peanut butter and pulse until a sticky ball of dough forms. You may need to add water if the mixture won’t stick.

Press base down evenly into a baking tray, lined with non-stick parchment paper. I find this easiest to do first with my hands, and then with the back of a metal spoon.